Diho focuses on one thing: fresh, tasty Taiwanese pastries (steamed buns, dumplings, and cakes), says Chubbypanda. No boba or meal sets at this mom-and-pop Taiwanese bakery in Orange County.
The bao are the real standout. They’re made fresh each morning, and they’re at their very best right out of the steamer. That’s why large crowds gather at the bakery on weekend mornings. The selection of bao is massive.
Their top seller is the pork and vegetable steamed bun (cai rou bao), with ground pork, leeks, ginger, and rice noodles. The pork is juicy without being greasy, the seasonings are well balanced and bold, and the noodles…well, they’re nice to chew on.
Cha shu bao is an unusually good version of this old standby, the BBQ pork bun–not too sweet, juicy instead of dry. Good bun-to-pork ratio, too.
Mushroom bao (xiang gu bao) hold a flavorful mixture of sauteed shiitake mushrooms, ground beef, and onions.
Su cai bao, or vegetable steamed bun, is like a bao version of the best egg roll you’ve ever had. Stuffed with stir-fried shiitakes, cabbage, carrot, garlic, and seasonings, it even tastes healthy without sacrificing any flavor.
As for the breads, the pickled mustard green bun pretty much captures some quintessential flavors: pickled mustard greens and sauteed ground beef. This savory mixture comes enveloped in a light, soft, brioche-like dough.
Raisin bread is mildly sweet and studded with plump, juicy raisins. With a soft crust and thick, fluffy, chewy crumb, it’s like a cross between brioche and pain de mie.
If you really want to try a variety, get a four-in-one bun–four mini buns that are risen next to one another so they meld into one (easily separated) bun when baked. Diho’s has green onion and shredded pork, cha shao (char siu, or BBQ pork), custard, and sweet red bean fillings.